Pork and fennel sausages

In a large bowl, mix the minced pork with the fresh white breadcrumbs, the ground fennel seeds and the beaten egg. Season with salt and freshly ground pepper, then mix everything together well. Using dampened hands, shape the mixture into 12 evenly sized sausages. These can be placed in the fridge or frozen until you are ready to cook them (defrost them before use).

To cook the sausages, pour the olive oil into a large frying pan on a low heat, add the sausages and gently fry them for 12-15 minutes, turning regularly, until they are evenly golden and cooked through. Garnish with a few rocket leaves and serve with spiced aubergine, see recipe below.